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old fashioned turkey gravy with drippings poured over sliced turkey breast

Easy Turkey Gravy from Drippings

My easy turkey gravy from drippings is made the old-fashioned way with pan drippings, flour and broth. It's smooth, rich and ready in 15 minutes while the turkey rests.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 to 6 (about 2 cups)
Course: Sauce
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 4 tablespoons turkey pan drippings fat
  • 2 tablespoons all-purpose flour
  • 2 cups turkey or chicken broth warmed
  • salt and black pepper to taste

Equipment

  • medium saucepan
  • whisk

Method
 

  1. Spoon the turkey fat into a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly, to make a smooth roux.
  3. Slowly pour in the warm broth, a little at a time, whisking until smooth.
  4. Simmer for 5 to 8 minutes, until thickened.
  5. Taste and season with salt and pepper.

Notes

  • No drippings? Use butter in place of the turkey fat.
  • Warm the broth before adding it for the smoothest gravy.
  • Lumpy gravy can be strained or blended with an immersion blender.
  • Too thick? Whisk in more warm broth. Too thin? Simmer longer, or whisk in 1 teaspoon flour mixed with 1 tablespoon cold water.
  • Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, adding broth as needed.